Marcus Kai
New member
I picked up a slab of pork belly from my local butcher to make a batch of bacon.
I’ve always left the rind on for the cure and smoke, but then often end up cutting it off as not everyone in my house likes the texture. In order to get the skin crispy, I often end up with the rest of the rasher overdone. Or rubbery skin and good bacon.
My butcher had recommended that I blowtorch the skin before curing. Then when it comes to cooking the rasher, the skin would crisp up well.
Has anyone else heard of this or tried it before?
I’ve always left the rind on for the cure and smoke, but then often end up cutting it off as not everyone in my house likes the texture. In order to get the skin crispy, I often end up with the rest of the rasher overdone. Or rubbery skin and good bacon.
My butcher had recommended that I blowtorch the skin before curing. Then when it comes to cooking the rasher, the skin would crisp up well.
Has anyone else heard of this or tried it before?